A classic among cakes, featuring the delicious combination of chocolate and strawberries.
Ingredients
Chocolate Cake
- Eggs: 3 pieces
- Butter or margarine: 125 g
- Sugar: 150 g
- Vanilla sugar: 2 teaspoons
- Wheat flour: 150 g
- Baking powder: 2 teaspoons
Whipped Cream
- Heavy cream: 300 ml
- Powdered sugar: 1.5 tablespoons
Glaze
- Margarine: 125 g
- Powdered sugar: 1/4 cup
- Water: 1.5 tablespoons
- Cocoa powder: 1.5 tablespoons
Additional
- Fresh strawberries
- Strawberry jam
Preparation
- Cream together margarine and egg yolks. Add sugar, vanilla sugar, and beat until creamy. Sift flour, cocoa, and baking powder, then add to the mixture and beat until combined. Pour the batter into a 24 cm diameter cake tin lined with baking paper. Bake at 170°C for 30 minutes or until a toothpick comes out clean. Remove from the oven, let it cool, then cut into two layers. Heat margarine without boiling. Add powdered sugar, cocoa, and water. Mix vigorously, set aside to cool and thicken, stirring occasionally.
- Whip the cold heavy cream until stiff peaks form, then add powdered sugar and mix briefly.
- Spread whipped cream on the first cake layer.
- Arrange sliced strawberries on top, then cover with the second cake layer.
- Spread strawberry jam on the top layer.
- Heat margarine without boiling. Add powdered sugar, cocoa, and water. Mix vigorously, set aside to cool and thicken, stirring occasionally. Pour the thickened glaze over the top of the cake.
- Arrange strawberries on top of the glaze. Chill the cake in the refrigerator for 3-4 hours before serving.
